Instructions

1. Preheat the oven to 350 F and place the rack in the lower third.
2. To make the cake, first sift together the flour, corn starch, baking powder, baking soda, and salt, then set aside.
3. In a large mixing bowl cream softened butter for 1 minute, then add sugar and cream together for another 4-5 minutes.
4. Next, add eggs and vanilla and mix to combine. Add orange zest and juice and mix to combine.
5. First, add half of flour mixture and mix to combine. Add sour cream and mix well. Finally, mix in remaining flour mixture.
6. Using a rubber spatula, fold in cranberries.
7. Generously grease 9-inch (10-12 cups volume) fluted bundt pan with BAKING spray and set aside. (read the instructions in the post How to Prevent Bundt Cakes from Sticking to The Pan)
8. Spread the batter in prepared pan. Make a few wobbles to distribute the batter evenly.
9. Bake 45-60 minutes, or until the toothpick inserted in the cake comes out clean with a few moist crumbs attached. Baking time might vary depending on the type of pan you use.
10. Cool the cake for 10 minutes in the pan, then invert on a rack to cool completely.

Cream Cheese Frosting:

1. Beat together softened butter, cream cheese, vanilla and dash of salt. Gradually mix in powdered sugar and 1-2 Tablespoons milk. If the glaze is too thick add more milk, if it’s too thin add more powdered sugar.
2. Using a spoon spread the frosting onto cooled cake.
3. Garnish with sparkling or dried cranberries and sprinkle some orange zest on top.